Easter Basket Rainbow Delight

18 macaroons, crushed
1 pint whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 cup chopped pecans
4 pints sherbet, various flavors

Whip cream with sugar and vanilla extract until stiff. Fold macaroons and pecans into whipped cream; spread 2/3 of the mixture in a 9 x 13-inch pan. Refrigerate until chilled.

Soften sherbets; spoon in layers over macaroon mixture. Top with remaining macaroon mixture; freeze.